The excitement I felt about this food of the day dish pales in comparison to recent foods. How does one compare Coconut Cream Pie Day, Crêpes Suzette Day, and Chocolate Truffle Day with National Shrimp Day? There is no comparison. Knowing that this might come as a let down to the family I did try to make an exciting shrimp dish; Shrimp Pad Thai.
Knowing the palates of my family I knew that this would be mild Thai, not spicy. There would not be many veggies in this dish, either, including bean sprouts.
Shrimp Pad Thai, like Shrimp Scampi, comes together fairly quickly. Like Scampi there are noodles to be cooked and added, but Rice Noodles take less time to cook. The rest of the dish is the prep of the shrimp and onion and mixing together the sauce.
As I was making dinner the family was intrigued. I have made many Asian inspired dishes before and have made a couple of Thai style dishes. This was one of a handful of times I have made Pad Thai and the first Shrimp Pad Thai.
When it was done and I was getting ready to bring it to the table I apologized to my family. It looked so beige. This was not an appetizing looking dish. I worried that the way it looked might reflect its taste. The Hubs asked why I was apologizing. I explained that I thought it looked hideous. He laughed.
Everyone else had taken a bite by the time I tried the Shrimp Pad Thai. I was pleasantly surprised. It was delicious. The entire family liked it. D3 thought it was too spicy, but the rest of us had seconds.
This easy and delicious dish is definitely going in the make again soon category. It’s quick enough to make for lunch, too.
What is your favorite shrimp dish? Also, do you make or eat Pad Thai? How spicy do you like it?
Shrimp Pad Thai
- 8 ounces Rice Noodles
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons fish sauce
- 1 tablespoon Hoisin
- 2 tablespoons light brown sugar
- 2 teaspoons ketchup
- 1 teaspoon Sriracha
- 1 teaspoon creamy peanut butter
- 2 tablespoons vegetable oil
- ¼ cup thinly sliced shallot or green onion white
- 3 teaspoons minced garlic
- 2 large eggs beaten
- ½ cup green onion green
- ½ cup roasted peanuts chopped
- Cilantro chopped
Cook noodles according to package directions. Shake cooked and drained noodles well to separate. Set aside.
In a small bowl whisk together fish sauce, Hoisin, brown sugar, ketchup, Sriracha, and peanut butter.
In a large skillet over medium heat add oil. When oil has heated add shallot or onion and garlic. Cook until garlic begins to brown, stirring occasionally.
Add the shrimp to the skillet and cook until beginning to turn pink. Remove with slotted spoon. Set aside.
Add the two eggs to the skillet and swirl the pan, gently stirring the egg. Without stirring allow the egg to cook for 1-2 minutes, swirling the pan occasionally. Push the egg gently to the side of the pan.
Pour the fish sauce mixture into the pan. Allow to heat and then add the noodles to the pan.
Gently toss the noodles into the sauce and add eggs into the mixture. Do not overmix.
Add the shrimp back into the skillet and heat through, tossing gently to combine with all other ingredients.
Add the green onion into the skillet.
Plate about ¼ of the mixture onto a plate. Top with cilantro and chopped peanuts.